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By Claudia Lucero
Total Hands On Time: 30 min
Preparation Time: 5 min
Cook Time: 25 min
Yield: About 1/2 pound
This farmers cheese recipe is perfect
• 1 quart (4 cups) cow’s milk, any type (do not use ultra-pasteurized as the curds won’t form) Note: Lower fat milk yields less cheese.
• 1/8 cup vinegar (basic white, white wine, or apple cider) OR 1/8 cup lemon or lime juice
• 1/4 teaspoon salt to taste (sea salt, flake salt, or any salt you like)
• Ground pepper and/or herbs of your choice (dry or fresh will work)
• 2-quart saucepan or stockpot
• Slotted spoon or small mesh strainer
• 1-quart bowl
1. Pour the milk into the saucepan and heat it on medium as you stir. Look for foam around the inside edges of the pot as well as little simmer bubbles coming from the bottom — not a rolling boil, but close.
2. When you see the bubbles as described, start slowly pouring in the vinegar (you may not need it all) and stir gently to incorporate it until you see the clear separation of curds (white solids) and whey (clearish liquid). The separation you see is called coagulation.
3. When you see coagulation and the liquid no longer looks like plain milk, turn the heat to low and stir the curds very, very gently as you cook them for 2 more minutes.
4. Turn off the heat and use the slotted spoon or strainer to scoop the curds into the bowl while leaving behind in the saucepan as much whey as possible. When you have all of the curds, drain any whey that has collected in the bowl.
5. Add salt and pepper (and herbs, if you like) to taste. Stir them into the curds evenly and…
Voilà, YOU MADE CHEESE! To be specific, you made a directly acidified farmers cheese. It will taste great crumbled onto salads, pizza, tacos, and chili or just eaten simply with crusty bread and ripe tomatoes.
And did you time yourself? Well under an hour. (I told you!) Congratulations — this is just the beginning.
While feta can be eaten fresh, the flavor is more pronounced if it is aged in a brine solution.
What you will need
I bar or your favorite home made soap. I like to use an oatmeal, hemp or light any other light soap
1 1/2 cups of filtered water
1 cheese grater
small sauce pan.
and a pump soap dispenser
Grate 1/4 cup of your bar soap
combine with water in the sauce pan and heat gently.
it should take about 5 minutes or so to melt. swirl gently to help it along
When it has melted let cool to room temp.
It should have a soft gelatinous texture.
Swirl again to mix trying to keep the amount of bubbles to a minimum and pour into your favorite pump bottle.
cherry & walnut goat ice cream
Creamy and slightly tangy, this decadent ice cream is definitely unique